Ingredients
Scale
- 6 slices thick-cut bacon, chopped (substitute with turkey bacon or smoked sausage for a twist)
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 4 cups fresh or frozen corn kernels (fresh is best for that sweet crunch)
- 3 medium Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
- 4 cups low-sodium chicken broth (vegetable broth works well for a vegetarian version)
- 1 cup heavy cream (can substitute with half-and-half or whole milk for a lighter chowder)
- 2 tablespoons unsalted butter
- 1 teaspoon smoked paprika (adds depth, but optional)
- Salt and freshly ground black pepper, to taste
- Fresh chives or parsley, chopped, for garnish
Instructions
- Begin by crisping the chopped bacon in a large heavy-bottomed pot over medium heat. Cook until golden and crispy, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the pot.
- Add the butter to the bacon fat and let it melt. Then, toss in the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
- Pour in the diced potatoes and corn kernels, stirring to coat them in the buttery goodness. Sprinkle the smoked paprika over the mixture and season with a pinch of salt and pepper. Cook for 2-3 minutes to let the flavors meld.
- Pour the chicken broth into the pot, scraping up any browned bits from the bottom. Bring the chowder to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 15 minutes.
- Once the potatoes are soft, use an immersion blender to partially puree the chowder for a creamy texture while still leaving some chunks for bite. If you don’t have an immersion blender, carefully transfer half the chowder to a blender, puree it, and return it to the pot.
- Stir in the heavy cream and half of the cooked bacon. Heat through gently, but do not boil, to prevent the cream from curdling. Taste and adjust seasoning with additional salt and pepper as needed.
- Serve hot, garnished with the remaining bacon and a sprinkle of fresh chives or parsley. For me, this is the moment when the kitchen fills with that irresistible aroma that brings everyone running to the table.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International